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Cranberry Streusel Quick Bread

Cranberry Streusel Quick Bread

So what do you do when the cranberries are finally gracing your local markets? You bake with cranberries. You bake a lot with cranberries. You bake one cranberry streusel quick bread after the other, because that is what is most requested.

You bake cranberry cakes and cranberry scones. Cranberry scones because that is what you love the most (you meaning ME! But maybe YOU do, too!).

You bake their favorite cranberry quick bread and you do throw on the buttery streusel topping because the buttery streusel topping makes it just a little better. Doesn’t streusel topping make any quick bread or muffins better? I think they do. If you try it, you may agree with me!

Temperatures have dropped here again. There is a rumored cold front pushing its way south all the way to us in tropical Florida. We are even supposed to wake up to a cold Thanksgiving. I don’t even remember when we last awoke to a cold Thanksgiving…so, yes….we are all anxious and very excited to take out a sweater and put on some boots again. And then around lunchtime get back into our shorts and our flip-flops because that’s how our cold fronts are around here.

These are one of those recipes that when I take it out of the oven it becomes incredibly irresistible. It becomes a dessert magnet. You slice it after you try to take a photo while dodging your kids hands. You almost slice your own finger swiftly balancing the bread as your walking to a safe and sort of lit area where they can’t find you.

Cranberry Streusel Quick Bread

Sweet and tart. If you are a good planner, you could make a list of who you love and bake them this bread. Wrap it up and present it to them. They will love you even more than they already do!

I love this quick bread. Soft and with a great crumb. Easy to make. Loved by all. Did I mention the incredible streusel topping? What are you waiting for…bake this quick bread!

*whenever I bake my quick breads, I start it out for 30 minutes at 350 and then I lower the heat to 325 for the last 1/2 hour. Your bread may be fine baking at 350 for the entire hour. I would check it at around 40 minutes. If it seems to be browning too quickly, tent it with a piece of foil paper.

Cranberry Streusel Quick Bread

by Savoring Italy
Prep Time: 10 minutes
Cook Time: approx 55-60 minutes

Ingredients (1 loaf)
  • 2 cups all-purpose flour, plus two Tablespoons flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • zest of medium-sized orange
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup buttermilk (make your own by adding a teaspoon of white vinegar to the milk. Let it sit a few minutes while it curdles)
  • 1 cup fresh cranberries

streusel topping

  • 1/4 cup all-purpose flour
  • 1/3 cup firmly packed light brown sugar
  • 2 tablespoons unsalted butter, chilled, cut into small pieces
Instructions
In a small bowl, toss the cranberries in the 2 Tablespoons of flour; set aside. In a large bowl, whisk together flour, baking powder, and 1/2 teaspoon salt. In another bowl, beat butter, granulated sugar and orange zest on medium-high speed until well blended.
Add eggs, one at a time, beating well after each addition. Beating at low speed, flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat just until combined.
Gently fold in the cranberries until combined.
Scrape the batter into 9 x 5-inch loaf pan coated with baking spray. Smooth out the top with a spatula.
In a small bowl, combine flour and brown sugar. With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs. Sprinkle streusel topping evenly over the batter.
Bake at 350° for 30 minutes. Lower the heat to 325 and bake for about another 25-30 minutes, or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool 10 minutes in pan on a wire rack.Remove bread from pan. Slice and enjoy!

Reader Interactions

Comments

  5. Stacy | Wicked Good Kitchen says

    November 26, 2013 at 2:25 pm

    Beautiful cranberry loaf, Lora! Perfect for either Thanksgiving and Christmas! I love baking with cranberries, too. Recipe coming soon to the blog. 🙂 Warmest wishes to you and your family for a meaningful and happy Thanksgiving holiday!

    Reply

  8. Allison says

    November 28, 2013 at 3:06 pm

    Thanksgiving morning. House is quiet, so far. Bread just came out of the oven – my house smells fabulous! Now, if I can only keep my kids and husband from touching it before it cools…

    Reply

  10. Mari´s @ Mari´s Cakes says

    December 2, 2013 at 5:18 pm

    We do not get much fresh cranberries here, but I do enjoy collecting recipes that call for them. You bread look amazing, I imagine myself with a slice of it in one hand and a coffee mug on the other. I hope you had a wonderful Thanksgiving.

    Hugs

    Reply

  11. Jenni says

    December 10, 2013 at 4:40 pm

    I love baking with fresh cranberries! Every time I go to the store I happen to throw a bag in my cart, and if I don't use them right away I tuck them into the freezer for later! 🙂

    Reply

  12. Jamie says

    December 13, 2013 at 8:48 am

    I still have cranberries sin my freezer from last year that I forgot all about and just started thinking it was time to use them. I make the same cranberry orange quickbread every year and love it but your streusel topping is calling my name! Perfect seasonal breakfast and snack!

    Reply

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